Seasoning a Pinsa Romana is not just a matter of taste, but it is a fundamental part of the art of Pinsaolo. THE secrets of a perfect topping They concern both the choice of ingredients and the way in which you decide to combine them.
We talked about it with Mark Montuori, pizza chef and founder of Pinsa School who revealed four tips for a perfect filling.
SEASON TO THE EDGES
The seasoning should be distributed over the surface of the dough in a homogeneous way, paying particular attention to the edges and making sure there isn't too much in the center.
The central part is in fact the most complicated to cook and too much seasoning can leave it raw or too soft.
On the contrary, the edges lose their hydration in the oven and dry out immediately: for this reason we suggest you spread the condiments well over the entire available surface.
PAY ATTENTION TO THE COLORS
THE'color matching of the ingredients is fundamental: the eye also wants its part!
Sometimes, however, it happens that a correct color combination does not correspond to an adequate mix in terms of taste. The ingredients must go well together both aesthetically and in terms of flavors: a good Pinsa Romana is a joy for both the eyes and the palate!
GIVE IMPORTANCE TO THE MAIN DRESSING
THE'main ingredient of the filling of a Pinsa Romana must always be generous in quantity and excellent in quality. The same goes for the cut or composition of the topping, which must always enhance the main ingredient. In this way the filling will remain well impressed in the customer's memory.
STARTING FROM THE BASE
Seasoning should always start from the choosing a base to which to combine, in successive layers, the various ingredients of our topping.
The most common bases are tomato, mozzarella, cream cheese or vegetable creams. Once the base has been chosen, proceed with the first ingredient which is usually a vegetable, then add the protein (cold cuts, meat or fish) and “out of the oven” add that extra touch to give the composition to balance the flavours and colours.
The four tips we have listed depend a lot on the chef's experience and the type of catering (gourmet or traditional, for example) that is being prepared. However, what seems to be a transversal and always valid rule is to take into great consideration the degree of humidity of the ingredients on which the final crunchiness of the product depends.
